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Hot Chili Rum Marinade chili, alcohol, marinades 1 scotch bonnet chili pepper, seeds,; stem, and veins removed 1/2 cup rum, dark 1/4 cup lime juice, fresh 1 tablespoon lime zest, grated 3/4 cup peanut oil, asian or domestic cold-; pressed 1/4 cup cilantro leaves, chopped fresh 3 garlic cloves, minced or pressed 1 kosher salt and pepper, to taste Puree the chili pepper, rum, and lime juice in a blender or food processor. With the motor unning, add the peanut oil a little at a time. Add the cilantro and garlic. The marinade will keep in an airtight jar for about 1 week in the refrigerator. Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press, - Freedom, CA 95019. Yield: 2 cups Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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